Saturday, January 10, 2015

Fish Tikka

1 lb boneless white fish pieces (Trevally/Jack/Parai meen/Pomfret (Sauvik's favorite)/whatever)
Oil for pan frying

Curd / Thick Yogurt - 1 cup
Chilli powder - 1 tsp or to taste
Garam Masala powder - 1 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tbsp
Salt to taste
Lemon Juice - 2 tbsp
Coriander leaves - 3 tbsp finely chopped
Mint leaves - 3 tbsp finely chopped
Corn Starch - 3 tbsp
Oil - 1 tbsp

Mix the marinade ingredients, add fish, marinate at least 30 minutes.

Put the fish pieces on skewers, pan fry, rotating until cooked, about 15 minutes. Or oven cook at 450F in a foil lined baking tray for 10-15 minutes, flipping skewers halfway through. Skewering isn't really even necessary.

Remove from the heat and serve hot with some lemon wedges.


Gobi Manchurian

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required


Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit,

Sunday, February 23, 2014



for 5-6 palachinka:
2 eggs
2 cups milk
4 heaping tbsp flour
1/2 cup olive oil

Blend/whisk eggs and milk, then add flour.
Heat oil. Pour 1/2 cup mixture. Flip when it has golden brown spots on top.

Stuffed Peppers

Stuffed peppers

1 head of garlic, pressed, and soaked in 2 tbsp olive oil
1 bunch parsley, washed, stems removed, chopped fine.
1 lb ground beef
1 lb ground veal
1 tbsp vegeta or 1/2 tbsp salt
1/2 tsp pepper
Oregano leaves (optional)
4 onions, diced
5 slices smoked bacon, 1 inch thick
4-5 tomatoes, chopped into little pieces
1 1/4 cup white italian-style rice
15-16 large peppers

Mix the garlic, parsley, meat, vegeta/salt, pepper, oregano, and 4 tbsp olive oil.
Fry bacon, then add the onions, then after they're golden add the meat mixture. Cook for about 15 minutes until it all looks more loose, then add the chopped tomatoes.
Preheat oven to 450.
Cut the top off each pepper, remove the seeds, and fill with the mixture. Pour about 1oz water into each pepper, and a little extra in the pan. Bake at 450 for about 1.5 hours. Put foil over the peppers to prevent burning.


Pasulj/white bean soup

28oz white kidney beans
4-5 onions
salt or Vegeta
1 tbsp paprika

Put beans in water, bring to a boil, then drain.
Dice an onion, mince garlic. Cut bacon into 1 inch strips.
Add beans, onions, garlic, bacon to cold water, bring to a boil again, then lower to simmer. Cook for 1.5 hrs, remove big bacon slices (and save).
Dice 3-4 onions. Fry in olive oil until golden. Add 2 tbsp flour and mix so it doesn't get chunky. Add oil if it's too dry. Add 1 tbsp paprika, mix well, and immediately put it in the big pot of simmering beans.
Add 1.5 tsp salt or Vegeta. Stir and remove from stove.
Take a cup of hot water and deglaze the frying pan, and pour it back into the pot.
Add the bacon pieces, removing fat first if you want, and serve.

Pita (spinach pie)

Pita (spinach pie)
8-10 bunches green onions (5/6 per bunch)
3 bags - 9oz spinach (I think this means 3 * 9oz)
2 stick butter
3 tbsp olive oil
5 tbsp milk + 1 cup
4-5 tbsp flour
16oz cottage cheese
16oz feta cheese
one egg per person
16oz phyllo dough sheets

Grease baking pan (for later). Preheat oven to 400.
Melt a stick of butter and 5 tbsp milk in another pan until it melts. Leave on the side.
Steam spinach until it shrinks, set aside.
Cut roots off onions and cut into 1cm pieces. Melt a stick of butter and the olive oil, and fry the green onions in the pan, stirring frequently. After 10-15 minutes, add the spinach. Stir 2-3 minutes, take off burner, add 1 cup milk, and mix; then add flour and mix very well- you want a paste-like consistency. This paste can be made the day before if necessary, but same-day is better.
Mix cottage and feta cheese and eggs, make into another paste.
Layer greased baking pan with two sheets, then grease with butter/milk mix. I think it's sheets, grease, sheets, then make it like a package around the outside, folding in over the couple of sheets in the middle to cover up the gaps. Do that with half of the the spinach/onions mix, then with the egg/cheese mix, then with the other half of the spinach/onion mix. Then the last ones, you grease and layer until the top. But don't grease the top sheets yet; cut into 8 pieces. Then grease it, making sure the corners are greased and tucked in.
Bake at 400 for 45 minutes.
Serve with yogurt. You can also make it with just the egg mix, or just the spinach mix.

Sunday, March 31, 2013

Ropa Vieja

1 lb. flank steak
Kosher salt and black pepper, to taste
1 medium yellow onion, thinly sliced
1 Cubanelle or green pepper, thinly sliced
6 oz. tomato paste
1 tbsp. cumin
1 tbsp. dried thyme
1 tbsp. dried oregano
5 cloves garlic, finely chopped
1 bay leaf
½ cup dry white wine
2 cups beef stock
1 (16-oz.) can whole peeled tomatoes, crushed
½ cup halved, pitted green olives
⅓ cup sliced jarred pimiento peppers
3 tbsp. capers, rinsed and drained
1 tbsp. white wine vinegar
¼ cup roughly chopped cilantro

Season steak with salt and pepper. Sear until browned on both sides; transfer to plate.
Add onion and peppers; cook until soft, about 4 minutes.
Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes.
Add wine; cook, scraping bottom of pot, for 1 minute.
Return steak to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until steak is very tender, 2–3 hours.
Remove steak, and shred; return meat to pot with olives, pimientos, capers, and vinegar. Cook until sauce is slightly thickened, about 30 minutes.